Eccles Cakes

For the Pastry:

• 400 g plain flour
• 312 g very cold butter, diced into cubes (put in the freezer for 5-10 minutes after cubing it to ensure it’s very cold)
• ½ teaspoon  salt
• 125 ml ice cold water (add more if needed)
   (for extra flaky pastries you can substitute a little lard in place of some of the butter)

For the Filling:

• 84 g butter, unsalted
• 216 g dried currants  
• 38 g candied orange peel , very finely diced
• 38 g candied lemon peel , very finely diced
• 165 g brown sugar , loosely packed
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon salt

For Topping:

• 1 large egg white
• demerara sugar, for sprinkling 

The dough of the Eccles cake is delightfully flaky, and if you want it especially delicate and flaky, substitute a little lard for some of the butter

The other key to a great Eccles cake is using a generous amount of filling.  When you bite into an Eccles cake you shouldn’t get a mouthful of dough.  The ratio should be roughly 60% pastry and 40% filling.  When you bite into an Eccles cake you should simultaneously experience the gentle crackle of the flaky pastry along with the soft and sweet chewiness of the currants.

1. To make the pastry dough:  Place the flour, salt and cubed butter in a food processor (alternatively this can be done by hand) and pulse until the mixture resembles coarse breadcrumbs.
     Gradually add the ice cold water and pulse just until the dough comes together (only add as much water as needed).  Do not overdo this as maintaining the flecks of butter is critical to achieving a flaky pastry.  
2. Turn the dough out onto a floured work surface and roll it out into a rectangle about 1/2 inch thick.
   Fold each end of the dough into the middle with one end overlapping the other. Rotate the dough 90 degrees. Repeat all the steps. Wrap the dough in plastic wrap and chill for 20 minutes. Repeat the steps again, wrap the dough and chill for at least one hour before using. The pastry dough can be made a few days in advance or frozen.
3. To make the filling:  Melt the butter in a medium saucepan and add all remaining ingredients except for the egg white and demerara sugar. Let the filling sit for at least 3-4 hours before using or overnight.  The filling can be made a few days in advance.  If refrigerated, let the filling sit at room temp for at least 30 minutes before filling the Eccles cakes.
4. To assemble the Eccles cakes: Flour a work surface and roll the pastry out to between 1/8 and 1/4 inch thickness.  Per your preference, either cut out rounds or squares.  Typical size is about 3½ inches in diameter. 

    

    

   Place the dough cutouts on a lined baking sheet.  Place as much filling on the cutouts as you can while leaving an adequate edge all around them to properly seal the pastries.

    

   Lightly brush the edges with water.

    

   Gather up the edges towards the centre, pressing them gently together to seal.  Turn the cakes over with the sealed edges on the bottom.

    

   With the sealed edges on the bottom and the smooth surface on the top, gently press the cakes to slightly flatten them.  Don’t press so hard that the currants break through the dough.  Use a sharp knife to cut three parallel slits in the dough.

    

   Brush with egg white and sprinkle with demerara sugar 
5. Preheat the oven to 190°C/ 170°C Fan.  Bake the Eccles cakes for 15-20 minutes or until golden brown. Transfer to a wire rack to cool until just warm.

    

   Eccles cakes are best eaten a little warm. You can reheat them in the microwave.